$0.05 per Tbsp. 27% savings save $7.69 yearly
It seems only natural to follow up the Best Wheat Bread post with this delicious Strawberry Freezer Jam. I'm officially changing the phrase, "___ goes together like 'bread and butter'," to 'bread and jam.' These two are perfect together!
I've been eating this homemade strawberry jam since before I can remember. (Thank you, dear, dear mother!) and I wish I could say there's some super-ultra-mega-amazing secret to this jam... but there's not. AND it's a cinch to make. This recipe has no-sugar added versions, and low-sugar versions, but by golly, sometimes you just gotta have the real stuff! I personally feel that this is one of those times..
I make batches and batches of this strawberry-goodness in the early summer when the ingredients for this recipe are the least expensive, and even then, it doesn't last as long as I'd like. Apparently my children love it as much as I do.
If making this jam seems intimidating, trust me when I say it's just about the easiest thing ever. Even though there isn't really a price difference between this jam and Smucker's, I encourage you to TRY it anyway. The major difference is in the taste: this jam tastes a MILLION times better. Maybe more...
Strawberry Freezer Jam
*makes 4 cups
*makes 4 cups
(Note: The recipe is found inside of the pectin box... told you it wasn't a secret. )
1 quart strawberries (that's a 2-pint box at the store)
4 cups sugar
1 1.75 oz. box pectin (found in the baking or canning aisle)
3/4 cup water
Set out clean containers and lids. (You choose the size. I've done 1-cup tupperware, and 3-cup tupperware. You just need enough to hold 4 cups and space at the tops of the containers to allow for the jam to expand once it's in the freezer.)
Wash the strawberries and remove the stems. Crush the berries with a potato masher or food processor. (I actually crush the berries a little then put them in the blender for a few seconds because my kids prefer a smooth jam with no fruit bits.)
Add the sugar to the mashed strawberries and stir until well incorporated. Let stand 10 minutes.
While the fruit and sugar sit, mix 3/4 cup cool water and one box of pectin in a small saucepan. Over high heat, bring the mixture to a boil for one minute stirring constantly to avoid clumps. Remove from heat, and pour over the strawberries. Stir continuously for 3 minutes.
Pour into prepared containers, cover with lids, and let stand at room temperature for 24 hours.
Store in the freezer and refrigerate after opening. Enjoy!
~ Savings ~
Cost Breakdown: (assuming sale pricing)
1 quart strawberries - $1.25
1 1.75 oz box pectin - $1.54
10 lb sugar - $5.58 = 378 T = $0.015/T = $0.96
Total recipe cost: $3.45
Per cup: $0.86
Per tablespoon serving: $0.05
Smucker's Strawberry Jam 32 oz.: $3.34
Per cup: $1.18
"Over a year" scenario:
Make Strawberry Freezer Jam recipe 6 times (24 cups): $20.70
Use 8 1/2 jars Smucker's Strawberry Jam 32 oz. (24 cups): $28.39
*Money saved annually: $7.69